January, 2023 - Vinaya's Culinary Delights

Tandoori Gobhi.

Posted on January 27, 2023January 27, 2023 by vinayaprabhu2

Tandoori cooking is a popular method of cooking in a tandoor or a clay oven which is fed with fire wood. Today smaller versions of the tandoor made of steel are available which are convenient to use and space friendly.

A “Tandoori recipe” typically describes dishes containing meat or vegetables that are marinated in yoghurt and spices. You can cook them in an authentic tandoor which you will find in most homes in Northern India or mimic the method at home using an oven.

Ingredients:

20 cauliflower florets

Salt

Boiling water to blanch the cauliflower.

Ingredients for the Marinade:

1 Cup curds/ yoghurt

1 tsp ginger, garlic paste

½ tsp roasted cumin powder

1 tsp Kashmiri red chilli powder

1 tsp Amchur

1 tbsp Kasuri Methi

½ tsp Shahi Garam masala

2 tbsps oil

Salt .

Method:

Clean, wash and cut the cauliflower into bite size florets.
Boil water in a pan with salt. Add the cauliflower florets in the boiling water and cook for five minutes and blanch them.
Drain the water and transfer the florets on to a strainer. Allow them to cool.
In a bowl combine all the ingredients for the marinade. Whisk well to form a smooth, lump-free marinade.
Add the cauliflower florets to the marinade. Mix thoroughly so that each piece is coated evenly with the marinade.
Marinate the cauliflower florets for a minimum of one hour . I prefer marinating them for about four hours . Preheat oven at 180 degrees Celsius. Grease a baking tray with a teaspoon of oil. Arrange the cauliflower florets on the greased tray. Bake for twenty five minutes or till they turn brown and crisp. You can even roast them on a tava/ griddle. Drizzle about two tablespoons of oil and grease the tava all over. Place the cauliflower and allow to roast. Keep flipping gently till all the pieces are evenly browned and crisp. Serve Tandoori Gobi with green chutney.

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Kala chana chaat.

Posted on January 27, 2023January 27, 2023 by vinayaprabhu2

Kala Chana Chaat, is a nutrition packed Black Chickpea Salad made with black chickpeas, onions, tomatoes, cucumber, potato and spices. This refreshing salad has fresh and tangy flavors, and can be enjoyed as a great protein rich breakfast or snack. You can add your own variations to it by adding mint chutney or even the tamarind- jaggery chutney if you like it tangy.

Ingredients:

200 gms Kala Chana /Black Chickpeas soaked for six hours and pressure cooked with a little salt

1 boiled potato chopped

1 large onion chopped fine

1 Tomato chopped

3 tbsps of finely chopped cucumber

1 green chilly finely chopped

1 tbsp Mint leaves finely chopped

1 tbsp Coriander leaves finely chopped

Juice of half a lemon

¼ teaspoon Black salt (Kala namak)

¼ teaspoon Kashmiri red chilly powder

1 teaspoon Chaat Masala

½ teaspoon Dry Mango powder /Amchur

Salt.

Method:

Tip the boiled black chickpeas into a bowl. Add the finely chopped onion, boiled potato cubes, tomato, green chilly, cucumber, the coriander and mint leaves, lemon juice and the other dry spices to it. Toss.
Taste and adjust salt as required.

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Aloo ke Gutke.

Posted on January 27, 2023January 27, 2023 by vinayaprabhu2

A traditional vegan recipe, Aloo Ke Gutke from the cuisine of Uttarakhand is prepared with mustard oil and a spice powder mix. The potatoes may be pressure cooked or cooked in an open pot. Here I have used vegetable oil and cooked the potatoes al dente.

Ingredients:

4 Potatoes

2 tsps oil

1 tsp Red Chilli powder

1 tsp Coriander Powder

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

2 Dry Red Chillies

A large pinch of Asafoetida

Juice of lemon as per preference

Salt

2 tbsps finely chopped coriander leaves.

Method:

Peel the potatoes and chop them into chunks. Cook them till they are 80 percent done. In a bowl mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons of water. This is to prevent the spice mixture from burning. Heat the oil in a pan. Add the cumin seeds, asafoetida and red chillies. Toss. Add the mixed masala and salt. Toss for about half a minute. Tip in the potatoes and coat well with the masala. Allow the potatoes to cook well in the spices. Once it is done, switch off and garnish with lemon juice and finely chopped coriander leaves.

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Spicy Arbi fry.

Posted on January 26, 2023January 26, 2023 by vinayaprabhu2

Arbi fry is an Indian stir fry made with taro root, also known as colocasia. The arbi is coated in spices and shallow-fried over a medium flame till it is golden and crisp. It is popular both in North and South India. The spices used vary in both the regions.

Ingredients:

500 gms Arbi /taro root boiled, peeled and cut into bite sized pieces

4 tbsps Oil

¼ tsp Carom/ Ajwain seeds

3 tbsps Red chilli powder

1 tsp Cumin/ jeera powder

1 tsp Amchur/ dry mango powder

Salt

Method:

Wash and boil the arbi in a pan for about fifteen minutes. A toothpick pierced into the arbi should go in smoothly. Drain water. Allow to cool. Peel and chop or slice as per preference.
Heat oil in a pan. Add ajwain and when it starts sizzling add
the arbi and roast for a few minutes or until it becomes slightly crisp. The roasting should be on a gentle flame throughout with a quick toss in between. Taro roots are slimy in nature so they have to be roasted until crisp to get rid of the slimy texture.
Add salt, red chilly powder, cumin and Amchur powders. Mix well and cook for a couple of minutes on low heat. Serve hot with rice.

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Shogo Shabril.

Posted on January 26, 2023January 26, 2023 by vinayaprabhu2

Shogo Shabril is simply a filling wrapped in mashed potato or what could also be termed as a stuffed patty. Mince meat is the stuffing preferred for Shogo Shabril. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.

Ingredients:

3 large potatoes, boiled and mashed

1 cup Bread crumbs

1 cup fresh green peas boiled

1 small onion chopped fine

3 garlic pods, minced

1 inch sized piece of ginger minced

1/4 cup spring onion chopped fine

1/4 teaspoon pepper powder

1/4 teaspoon Sichuan pepper

Salt

Method:

Heat a tbsp of oil and roast the onion, garlic and ginger till the onions turn translucent and the ginger garlic gives out its aroma .
Add peas and season with Sichuan pepper, pepper powder and salt. Mix thoroughly.
Add the chopped spring onions. Mix well. Keep aside.
Knead the mashed potatoes with about half a cup of breadcrumbs and salt into a soft dough.
Take a portion of the potato dough, flatten and place a spoonful of the filling in the centre. Bring the edges of the dough together to form a cylindrical shape. Roll these over breadcrumbs and keep aside.
Deep fry all shapes in hot oil till golden brown on all sides.
Serve Shogo Shabril with tomato ketchup.

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Dum Aloo Benarasi

Posted on January 26, 2023January 26, 2023 by vinayaprabhu2

Dum Aloo is a dish which has many variations and from the one prepared in Punjab to the one in Kashmir or the one in Kolkata all are unique, with ingredients popular in that region being used. The Dum Aloo Benarasi is no way near to a rich Mughlai version. It is a simple take on this well-known dish, which can be easily made as everyday food at home. Pair it with some poori or with some hot steamed rice.

Ingredients:

1/2 kg Baby potatoes boiled and peeled

1 tsp Cumin seeds

7 Green cardamoms

1/2 tsp Fennel seeds

1 tsp Ginger grated

1 tbsp Garlic grated

1 large onion chopped fine

6 medium sized tomatoes finely chopped

1 tsp Kashmiri Red chilli powder

1 tsp Kasoori methi

1tsp Garam masala

1 tsp sugar

2tbsps butter

Coriander leaves chopped fine

Oil to fry the potatoes

2 tbsps oil for seasoning

A few cashews for garnishing.

Method:

Heat oil in a pan. Add the cumin seeds and after they crackle add the cardamom, fennel seeds, ginger, garlic, onion, tomatoes and chilli powder and mix well. Add some water, mix and cook till tomatoes turn mushy. Heat oil in a pan. Deep-fry the potatoes to a golden brown. Drain on kitchen towel. Blend the tomato mixture till smooth. Strain into another pan and bring to a boil adjusting consistency by adding water as required. Add the fried potatoes and mix well. Add the Kasoori methi, garam masala and sugar and mix well. Add butter, mix well and simmer for a few minutes. Garnish with finely chopped coriander leaves and halved cashewnuts.

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Chana Madra.

Posted on January 23, 2023January 23, 2023 by vinayaprabhu2

Madra is a thick curd and legume based curry from the Himachali cuisine. Usually the beans that are added in Madra are chickpeas, kidney beans and black eyed beans. Madra can also be made by adding paneer along with the legume.

Ingredients:

250 gms Kabuli Chana soaked overnight and pressure cooked

12 cashews halved

3 tbsps oil of choice

1/4 teaspoon Asafoetida

3 Cloves

1 inch piece of Cinnamon

1 Black cardamom

5 Peppercorns

1 tsp Cumin seeds

1 Onion chopped

3/4 teaspoon Garam masala powder

1 tbsp Coriander Powder

1/2 tsp Turmeric powder

1 tbsp red chilly powder

Salt

3 Green Chillies slit

2 cups Hung Curd beaten till smooth

1tbsp Rice flour

1 tablespoon Ghee

Method:

Dry grind the black cardamom, peppercorns and cloves coarsely.

Mix rice flour with water and keep it aside. Heat 2 tablespoons of oil in a pan. Add a pinch of asafoetida, cumin seeds and cinnamon.

Next, add all the dry ground spices.

Add onion and roast till translucent. Add the garam masala powder and coriander powder.

Add the cooked chickpeas and cashews and mix it well with the masala. Add salt and chilli powder to taste.

Add the slit green chillies and allow it to cook for a couple of minutes.

Lower flame and add the whisked yogurt continuously stirring the chickpeas. Keep stirring the mixture until yogurt mixes well.

Increase the heat slightly and continue stirring till the yoghurt begins to boil. Stirring is important to avoid the yoghurt from curdling.

Add the rice flour paste and ghee and keeping on stirring all the while. Cook it for another 5-6 minutes . It thickens as it cools because of the rice flour added to it.

Serve it hot with rice and a salad.

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Khamiri Roti.

Posted on January 21, 2023January 21, 2023 by vinayaprabhu2

Khamiri Roti is a traditional Indian bread that was a staple during the Mughal era. It is made with whole wheat flour, milk and yeast and is extremely soft and spongy. Yeast is called Khamir and thus the name. Khamiri Roti can be paired with any subzi of your choice or with just a blob of butter.

Ingredients :

1 Tbsp Dry Yeast

1 tsp Sugar

1 tsp salt

1/3 cup Water

2 cups wheat flour

2 tbsp Milk

1 tsp Oil

1 tsp black Sesame seeds

1 tsp Kalonji seeds

2 tbsp finely chopped Coriander leaves.

Method:

Take dry yeast in a bowl, add sugar and warm water to it. Mix well and leave the mixture aside for twenty minutes for it to rise..
Take flour in a large bowl and add the yeast mixture to it. Add salt and milk, mix thoroughly and begin to knead the dough adding a little water at a time. Add oil, knead thoroughly and leave it covered for about two hours. After two hours give a quick knead and roll out into poori sized discs. Sprinkle sesame seeds, kalonji and coriander leaves on these discs and roll it further into desired shape. Heat a tava/ griddle. Place the roti gently on the tava and roast till it turns a golden brown. Flip and roast the other side as well. Brush with butter and serve the Khamiri roti with a dish of your choice.

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Panchmel Dal.

Posted on January 20, 2023January 20, 2023 by vinayaprabhu2

Panchmel dal, also known as Rajasthani Panchratna Dal is a traditional dal prepared with five varieties of lentils and pulses and is a great accompaniment for baati, rice or Roti. Panch means five and Mel is to mix… So this translates to a mixture of five dals.

Ingredients:

1/4 cup whole Masoor

1/4 cup Chana dal

1/4 cup Arhar dal

1/4 cup whole Black Urad

1/4 cup Moong

2 tablespoons Ghee

1 tsp Cumin seeds

1 Onion chopped fine

4 cloves Garlic chopped fine

1 inch Ginger grated

2 Green Chillies slit

1 Bay leaves

1 Tomato chopped fine

1 inch piece of Cinnamon

1/2 tsp Turmeric powder

1/2 tsp Red Chilli powder

1/4 tsp Asafoetida

Juice of one lemon

Salt

For seasoning:

1 tbsp Ghee

1 tsp Cumin seeds

2 Dry Red Chillies broken

Method:

Wash and soak all the dals in water for about three hours.

Heat ghee in a pressure cooker add the cumin seeds and allow it to crackle.

Add the onion, green chillies, ginger and garlic and saute until the onion turns translucent.

Add the bay leaf and cinnamon and saute for a few seconds.
Add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes turn mushy.

Add the soaked dals, salt and add enough water to pressure cook the dal. Pressure cook to one whistle, lower hear and cook for fifteen minutes.

Allow the pressure to release naturally. Once the pressure has released, check if the dals are cooked . When pressed between fingers it should mash easily.

Add the lemon juice and the coriander leaves and transfer the Rajasthani Panchmel Dal to a bowl.

Heat ghee in a pan . Add the cumin seeds and red chillies and toss it for a few seconds. Season the Rajasthani Panchmel Dal and serve along with rice, roti or baati.

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Aloo Tikki.

Posted on January 18, 2023January 18, 2023 by vinayaprabhu2

Aloo tikki is a golden fried-potato patty that is stuffed either with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas or just a potato patty that has spices added to it before being fried to a crisp.

Ingredients:

9 potatoes pressure cooked

5 green chillies

2 inch piece of ginger grated

5 cloves of garlic

3 tbsps finely chopped coriander leaves

Salt

Bread crumbs

Oil to roast the tikkis.

Method:

Peel the boiled potatoes and grate them. Make a paste of the green chillies, ginger and garlic.

To the grated potatoes add the ginger, garlic, green chilly paste, finely chopped coriander leaves and salt. Mix everything really well and knead it. Shape into tikkis, roll them into bread crumbs and keep them aside.

Heat a tava/ griddle. Drizzle some oil on it and spread it evenly. Now place as many tikkis as possible on the pan. Drizzle them with oil. Let the tikkis roast till they get golden brown in color. Then flip and roast the other side as well. Transfer the tikkis to a plate and serve hot with tamarind and mint chutney.

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